These little babies taste just like a hug. Something about the apple & the mix of spices is so comforting.
I used my beautiful mini bundt tray from Le Creuset for this batch but you can also use a muffin tray for the recipe. It will still be a winner! The recipe makes 18 – 24 mini bundt cakes depending on the size of your tins / moulds.
I specifically used Pink Lady® apples here because they’re really gorgeous with a distinct blush colour & slightly tart but delicious sweet taste. These apples also seem to be slower to brown (oxidise) when sliced. They’re a delicious treat, no matter how you use them – in lunchboxes, for cook or baking.
Apple & Spice Mini Bundt Cakes
For the apple puree:
6 Pink Lady® Apples
1-2 Tbsp Castor Sugar
Water
For the cake
1/2 Cup (125ml) Unsalted Butter
1/2 Cup (125ml) White Sugar
1/2 Cup (125ml) Brown Sugar
2 Eggs, whisked
1 Cup (250ml) Apple puree
2 Cups (500ml) Cake Flour
1 Tsp (5ml) Baking Powder
1 Tsp (5ml) Bicarbonate of Soda
1/2 Tsp (2,5ml) Salt
1 Tsp (5ml) Ground Cinnamon
1/2 Tsp (2,5ml) Ground Mixed Spice
1/4 Tsp (1ml) Ground Cloves
1 Tsp (5ml) Vanilla Extract
For the icing
2 Tbsp (30ml) Butter
2 Tsp (10ml) Brown Sugar
1 Cup (250ml) Icing Sugar
1 Tsp (5ml) Vanilla Extract
Water
To make your apple puree:
Wash, peel, core & cut the six apples into quarters. First, make the mousse by adding the apples to a medium saucepan. Add your sugar & some water to just cover the bottom of the saucepan. Let it cook on low heat with the lid on, checking in every now & then so that the apples don’t dry out or burn. Add more water if necessary. Remove from the saucepan when the apples are soft & puree until smooth. You can use a stick blender or Nutribullet to do this.
To make your mini bundt cakes:
Preheat the oven to 180 degrees Celcius. Grease your mini bundt tray (or muffin pan) well – I use Cook & Bake non-stick spray for this.
Sift the dry ingredients together & set aside.
Beat the butter & sugar together until light. Add eggs & mix well. Add the apple puree. Now add the dry ingredients & vanilla extract. Use a piping bag & pipe the batter into the bundt tray. This is easier than using a spoon & will give you more control over how much batter you add to the pan. Very important: don’t be tempted to overfill your bundt tins. Only pipe them half full.
Bake for about 20 minutes or until a skewer comes out dry. Let the mini cakes cool down completely & pour the icing over.
To make your icing:
Heat the butter & sugar over high heat until the sugar is dissolved. Remove from the heat & slowly add the rest of the ingredients. The mixture needs to be smooth & just slightly runny. Drizzle onto your mini apple & spice cakes.
Try it, you will love it.Yolandi ♥
Images: Jemm Media for aZestyLife
Recipe inspired by Kook & Geniet